The flavors of cinnamon and chocolate chips grace this delicious coffee cake. It’s relatively easy to make and presents well. I have tasted this great recipe many times over the years and it is one of those recipes that’s a real keeper. It’s so quick and easy to mix up and prepare. You can have a batch of this ready for your oven in about 10 minutes! Bake it and serve.
My husband taught a newly married Sunday school class for about eight years and each Sunday different couples would rotate bringing breakfast. It was usually a pretty large spread. This recipe came from Colleen Parks, a vegetarian in our Sunday school class, who always found creative ways to make breakfast with sweets, quiches, assorted fruits and other confections that didn’t include meat. I’m not sure who Colleen got the recipe from…whether her mom, sister, a relative, from a cookbook or online. This recipe got passed around our class a lot because everyone loved it!
If you’re looking for a quick and easy coffee cake for Saturday or Sunday breakfasts or brunches this is a great recipe to include. It has wonderful flavor and raises nicely. It comes out perfectly every time.
Chocolate Chip Coffee Cake has a delicious chocolate chip streusel layer in between the cake layers and on top!
This coffee cake has a lovely taste. Great with coffee or hot tea.
Here’s a close up so you can see the texture of this wonderful breakfast coffee cake.
Cinnamon, sugar and chocolate chips are sprinkled over top.
Here’s what I did.
Add sour cream.
Add baking soda and baking powder.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with wooden spoon to combine.
In a separate bowl combine chocolate chips.
Add granulated sugar.
Stir ingredients to combine. Set aside.
Spread half of the coffee cake mixture into the bottom of a 9×13″ glass baking dish that has been sprayed with cooking spray.
Sprinkle with half of the chocolate chip mixture.
Dollop the remaining coffee cake batter over top.
Spread with knife to the edges of baking dish.
Sprinkle with remaining chocolate chip mixture.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean.
Here’s another look at the cake once it’s finished.
This luscious cake is always a hit!
Chocolate Chip Coffee Cake usually gets cleaned out quickly.
Don’t these look scrumptious?
Here’s the recipe.
CHOCOLATE CHIP COFFEE CAKE
(Recipe from Colleen Parks, Hillcrest Baptist Church, Cedar Hill, TX)
1/2 cup butter, softened
1 cup white sugar
1 cup sour cream
1 tsp. vanilla extract
2 ½ cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup semisweet chocolate chips
1/2 cup white sugar
1 tsp. ground cinnamon
Preheat oven to 350°. Grease and flour a 9×13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla baking powder and baking soda. Mix well. Add the flour and stir to combine. Batter will be thick. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside. Spread half of the cake batter in prepared 9×13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serves 12-15 large servings.
A mouthwatering coffeecake–sure to please chocolate lovers.
Take a tray to your office for breakfast one morning and Chocolate Chip Coffee Cake will all be gobbled up in a minute!
A layer of cinnamon and chocolate chips in the middle of the coffee cake adds great texture and zest to this recipe.
Come join me for a piece!